Eggplant Parmigiana

A simple yet delicious eggplant parmigiana with great depth of flavour.

Eggplant Parmigiana

Serves 4


2/3 cup of olive oil
1 onion, finely chopped
2 garlic cloves, crushed
400g canned tomatoes
2 cups of passata
1/2 tsp chilli flakes
2 eggplants, thickly sliced
1/4 cup plain flour
1/3 cup basil leaves
200g buffalo mozzarella
2/3 cup parmesan, grated


Preheat your oven to 180C.
Heat 1 tbsp olive oil in a frying pan over medium heat. Cook the onion, stirring, for 3 minutes until soft. Add the garlic and cook for a further 30 seconds then add the tomatoes, passata, chilli flakes, and season to taste with salt and pepper. Transfer the tomato mixture to a jug and set aside.
Heat the rest of the oil in a frying pan over medium heat.
Toss the eggplant in flour to coat, shake off the excess, cook in batches for 2 minutes, and then place on paper towels to drain excess oil.
Layer half the eggplant in a deep baking dish, season with salt and pepper then top with half the tomato mixture, basil, and buffalo mozzarella.
Repeat layering, finishing with parmesan on top.
Bake, covered, for 30 minutes then remove the covering and bake for a further 15 minutes.

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